Boil the meat with about 1 liter of water and cook for about 1 hour. Remove the meat from the soup and cut into small cubes. Cool the soup.
Heat the butter in a saucepan and sweat the flour in it. Then add 1 ltr. of the clear soup little by little and do everything together for 10 minutes.
In the meantime, in another saucepan, mix the eggs with the juice of a lemon and add about an eighth of a liter of cold water. Gradually add 5 tablespoons of clear soup to this mixture and stir everything together.
Then add the chopped meat again to the clear soup and let it get hot.
Finally, pour the lemon and egg mixture into the clear soup, which must not make any more. Season with salt and paprika powder.
replace the lamb or beef with lamb or beef brains. In this case, the brains must be slightly boiled in vinegar water before preparation, so that you can then remove the skin.
Wedding. It is considered a national dish.